This recipe is from Real Simple Magazine, November 2010. We LOVE cranberries, and cran-raisins over here, so when I saw this recipe I knew my husband and my kids would love the sweet surprise to this rice dish!!!
1 1/2 cups long-grain and wild rice blend
3/4 cup dried cranberries
3 tbsp olive oil
1 large onion, chopped
1 pound mixed mushrooms (creminie, oyster, shiitake) sliced
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chopped fresh parsley
2 tbsp chopped fresh tarragon
1. Cook rice according to box directions. Fold in cranberries, cover, and let stand for 10 min.
2. Meanwhile, heat the oil in a large skillet over med. high heat. Add onion and cook stirring frequently until tender...5-7 min. Add mushroom and 1/2 tsp salt and 1/4 tsp pepper and cook, tossing frequently, until tender 6-8 min. more. Add wine and simmer until evap., about 1 min. Stir in parsley and tarragon.
3. Add the mushrooms mixture to the rice and toss to combine!!!
***This will be a side dish of mine, when I make chicken or pork.